Chicken Tamales

Taco Tuesday … Tamale Tuesday … any occasion is a good occasion to enjoy Cholula® Original Hot Sauce. Especially when it involves the comforting tradition of these homemade tamales filled with your choice of chicken or pork. 
30 min
1 hr 45 min

Servings: 7 (2-tamal)


  • Tamales
  • 2 cups masa harina
  • 1 1/2 cups hot water
  • 1/2 cup (4 ounces) lard
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon dried oregano leaves
  • 1/2 teaspoon baking powder
  • 1/2 cup chicken stock
  • 16 whole corn husks
  • Filling
  • 1/3 cup Cholula® Original Hot Sauce
  • 1/2 pound plum tomatoes, coarsely chopped
  • 1/2 cup chopped white onions
  • 2 medium garlic cloves
  • 1 teaspoon sesame seeds
  • 1/4 teaspoon salt
  • 1 tablespoon vegetable oil
  • 2 bay leaves
  • 2 cups shredded chicken substitution Substitutions available
    • shredded pork


  • 1 For the Tamales, mix masa harina and hot water in large bowl; let stand 5 minutes. Place lard, salt, oregano and baking powder in separate large bowl. Beat with electric mixer on medium speed until light and fluffy, about 2 minutes. Gradually add masa mixture, beating on low speed, until well blended. Slowly stream in chicken stock, mixing on low speed. Beat 1 minute longer until mixture sticks together and will hold shape when scooped. Cover and refrigerate 1 hour. Beat dough, adding additional stock as needed, until original consistency before refrigerating is reached. 
  • 2 Soak corn husks in hot water at least 30 minutes or overnight, until soft and pliable. Drain. Tear two of the corn husks lengthwise into 6 thin strips each to use as ties. Set aside.
  • 3 For the Filling, place Hot Sauce, tomatoes, onion, garlic, sesame seeds and salt in blender container; cover. Blend on high until smooth. Heat oil in large deep skillet on medium heat. Stir in sauce and bay leaves. Add shredded chicken, stirring to coat evenly. Cook 7 - 10 minutes until thickened.
  • 4 To assemble each tamale, spread 3 tablespoons masa dough into a 5-inch by 4-inch rectangle at the wide end of a corn husk. Spoon 2 tablespoons of the Chicken Filling down center of masa. Bring long sides of husk up to enclose filling with masa. Fold husk over filling, bringing the narrow end of the husk up, leaving the top end of the tamale open. Tie tamale with reserved husk strips. (Do not tuck husk into masa.) Repeat until all masa dough and filling is used.
  • 5 Pour about 1 to 2 inches of water into large pot. Bring to boil. Stand tamales, open end up, in steamer basket, making sure basket is not touching water. Cover tamales with kitchen towel. Cover pot with lid. Steam on medium heat 1 hour and 15 minutes – 1 hour and 30 minutes, or until husk peels away easily from tamale and masa is slightly firm. (Add additional water to pot as needed to maintain steam.) (Tamales will continue to firm up when removed from heat.) Serve warm with additional Hot Sauce, if desired.

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